1-Prepare the chicken: Pat the chicken dry with paper towels and season both sides generously with kosher salt and black pepper. This step ensures a flavorful golden crust during searing.

2-Sear the chicken: Heat olive oil in a large pan over medium-high heat until shimmering. Add chicken, skin side down, and cook until golden brown (about 8 minutes). Remove chicken and set aside on a plate.

3-Create the vegetable base: In the same pan, add onion, celery, red bell pepper, green bell pepper, mushrooms, and garlic. Cook over medium heat, stirring regularly, for 5 to 6 minutes until tender. Season with salt, pepper, oregano, thyme, 2 tablespoons parsley, and red pepper flakes.

4-Build the sauce: Pour in red wine and cook for a few minutes until reduced by half. This deglazing step captures all the flavorful bits from the bottom of the pan. Add crushed tomatoes and cook for another 5 to 10 minutes.

5-Combine and simmer: Return chicken to the pan, nestling the pieces into the sauce. Cover and cook over medium-low heat for 30 minutes, or until chicken is cooked through and tender.

6-Finish and serve: Garnish with additional fresh parsley before serving. This Chicken Cacciatore is perfect alongside pasta, rice, or crusty bread to soak up the delicious sauce.